Tuesday, February 13, 2007

Chocolate Love



In honor of Valentine's Day I feel the need to spread some love and a great recipe for chocolate truffles. About six years ago, when I was in college in my first apartment with a kitchen the size of a postage stamp, I saw the movie Chocolat. The movie was so beautiful and inspiring that I immediately went to the store, bought ingredients, went home and turned my kitchen into a truffle factory. I started in January and I didn't surface until well after Valentine's Day. Everyone I ran into recieved a truffle. "Good morning Professor! Have a truffle!" I carried them on me at all times.

I started with the basics and then progressed to the sublime. I never wanted truffles that were covered in hard chocolate. Mine were covered in nuts, cocoa, or sugar, the better to bite into the ganache. Cinnamon-Dried Cherry ended up being my favorite, inspired by the brownies that my college choir director treated us to a couple times a semester.

This winter I have a new invention in honor of Savory and Sweet. They are mint truffles made with real mint teabags so they have that fresh cool mint flavor rather than an artificial chewing gum flavor. To further bring out the sweetness of these chocolates, I decided to roll them in a mixture of granulated sugar and sea salt. Truly a beautiful savory-and-sweet marriage.

These are not hard to make and would be really fun with kids. Just choose the best chocolate you can. Find the Ghiradelli chocolate chips right alongside the others in the baking aisle. It is worth the extra 50 cents (it is also worth it for cookies, by the way!)

These are easy to make, allow you to get up to your elbows in chocolate and are guaranteed to make all your friends love you.

Happy Valentine's Day!



Chocolate Truffles
(Loosely based on a recipe from Bon Appetit Dec. 1999)



Cinnamon-Dried Cherry Truffles

Truffles
2/3 cup whipping cream
1 12-ounce package (about 2 cups) semisweet chocolate chips
1 teaspoons vanilla extract
4 Tablespoons dried tart cherries, finely chopped
1-1/2 teaspoons cinnamon

Coating
2 teaspoons cinnamon
2 Tablespoons cocoa powder

Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Add chopped cherries and 1-1/2 teaspoons cinnamon. Cover; chill until firm, about 3 hours.

Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.

Mix 2 Tablespoons cinnamon and cocoa in a small bowl. Roll each truffle between your hands to make it roughly round. Roll around in the cinnamon-cocoa mixture to coat.


Mint Truffles

Truffles
2/3 cup whipping cream
3 peppermint tea bags, tags removed
1 12-ounce package (about 2 cups) semisweet chocolate chips

Coating
1/4 cup granulated sugar
1/2 teaspoon finely ground good quality sea salt


Bring cream and teabags to boil very slowly in heavy medium saucepan. Remove from heat. Remove tea bags and add chocolate; whisk until melted and smooth. Pour into medium bowl. Cover; chill until firm, about 3 hours.

Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.

Combine the sugar and salt in a small bowl. Roll each truffle between your hands to make it roughly round. Roll around in the sugar-salt mixture to coat.

2 comments:

Devon said...

I swear your photos are good enough to eat! Beautiful stuff, Holly.

David said...

I too have seen Chocolat... They didn't give any complete recipies. I was disappointed by this, so thank you for clearing the smoke screen. I love chocolate and plan on making these.

Any other's like this?